Lobster Wrap – Fearsome Good

I was 5 when I first saw the ocean. It was in Gloucester, Massachusetts, where our good friends, the Marie family, rented a vacation home. If memory serves me right, just before dinner the lobsters escaped their briney pail and went for a short excursion in the kitchen—a typical Marie family escapade. The talented Mom, Evelyne Marie, went on to write A Crime Story—and I’ve transformed the memory into Lobster Wrap withLemon Mayo Dill.

Fill a shallow dish with lukewarm water and soak rice paper wrappers, one at a time, until pliable, 15 to 20 seconds. Transfer to dish towel laid out on a cutting board. Change the water every few minutes so that it remains lukewarm.

Place 3 tablespoons of lobster and small amounts of each other ingredient on the lower third of the rice wrapper closest to you. Sprinkle lightly with Herbamare.

Begin to roll rice paper wrapper away from you, then fold sides in and continue rolling tightly. If not serving immediately, fold the rolls in a damp dish towel, making sure they aren’t touching or they will tear, then refrigerate them in a sealed plastic bag. Just prior to serving, cut each roll in half and serve with Lemon Dill Mayo. Makes 8 good sized wraps for 4-8 servings.

Lemon Dill Mayo

1/4 c each mayonnaise, Greek yogurt, minced celery, chopped dill

2 T each lemon juice, minced scallion

1-2 cloves garlic, pressed

1 t Dijon mustard

3/4 t Herbamare Zesty sea salt

zest of 1 lemon

In a medium-sized bowl, mix all ingredients, then refrigerate for at least 10 minutes before serving to allow flavours to blend. Serve in individual bowls to allow for double dipping.

Holly, you were only about 5 years old. The whole trip down you were car sick…. clutching a pillow and moaning, “my tummy is hot”, over and over.
The tin washtub full of lobsters was in the kitchen and was kicked over in the dark during an electric storm. A house across the road caught fire from lightening, there was plenty of screaming and laughter and drama going on that night. xxxxj